Mush­room Ragu

with sher­ried to­ma­toes

Vegetarian Today - - Table For Two -

Mushrooms make up the bulk of this sauce. You re­ally do need four cups — so don’t skimp — they shrink a lot dur­ing cook­ing.

Makes 2 serv­ings To­tal time: 30 min­utes

SAUTÉ:

1/4 cup sliced shal­lots 2 Tbsp. ex­tra-vir­gin olive oil 1 lb. as­sorted fresh mushrooms (such as crem­ini, but­ton, and shi­itake), stemmed and sliced

or quartered (4 cups)

STIR IN:

3/4 cup diced fresh to­ma­toes 1/2 cup low-sodium veg­etable broth 1/4 cup dry sherry or Madeira 2 tsp. bal­samic vine­gar 1 tsp. tomato paste 1 Tbsp. chopped fresh pars­ley 1 tsp. minced fresh thyme Salt and black pep­per to taste

Sauté shal­lots in 1 Tbsp. oil in a large sauté pan over medium heat un­til soft­ened, 3–5 min­utes. In­crease heat to high, add half the mushrooms, and sauté un­til mushrooms are browned and liq­uid nearly evap­o­rates, about 5 min­utes; trans­fer mush­room mix­ture to a bowl. Add re­main­ing 1 Tbsp. oil to pan and sauté re­main­ing 2 cups mushrooms un­til browned and liq­uid nearly evap­o­rates, then add re­served mush­room mix­ture back to pan.

Stir in to­ma­toes, broth, sherry, bal­samic, and tomato paste. Re­duce heat to low; sim­mer ragu 15 min­utes. Stir in pars­ley and thyme; sea­son ragu with salt and pep­per.

Per serv­ing: 256 calo­ries; 14g to­tal fat (2g sat); 0mg chol; 68mg sodium; 18g carb; 3g fiber; 7g pro­tein

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